Qi Wang

Oat β-glucan: physico-chemical characteristics in relation to its blood-glucose and cholesterol-lowering properties

Qi Wang, Peter R. Ellis · British Journal Of Nutrition · 2014 · 162 citations · Full text

Nutrition, Food Analysis, Glycobiology +21

Heat induced gelling properties of soy protein isolates prepared from different defatted soybean flours

Yufei Hua, Steve W. Cui, Qi Wang et al. · Food Research International · 2005 · 158 citations

Food Chemistry, Biomanufacturing, Engineering +9

A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

Yuexi Yang, Steve W. Cui, Jianhua Gong et al. · Food Hydrocolloids · 2015 · 157 citations

Food Chemistry, Biomanufacturing, Physical Stability +6

New studies on gum ghatti (Anogeissus latifolia) part I. Fractionation, chemical and physical characterization of the gum

Ji Young Kang, Steve W. Cui, Jie Chen et al. · Food Hydrocolloids · 2011 · 153 citations

Food Chemistry, Gum Ghatti, Botany +4

Study on Dendrobium officinale O-acetyl-glucomannan (Dendronan®): Part II. Fine structures of O-acetylated residues

Xiaohui Xing, Steve W. Cui, Shaoping Nie et al. · Carbohydrate Polymers · 2014 · 147 citations

Medicinal Chemistry, Bioorganic Chemistry, O-acetylated Residues +7